* Prepare meats, poultry, and fish for cooking by cutting, cleaning, weighing, portioning according to requested servings, and packaging. * Assist in meal preparation by washing, peeling, selecting, chopping, or grinding ingredients; preparing simple dishes under supervision, as needed. * Ensure hygiene and cleanliness of kitchen facilities, equipment, and utensils. * Sharpen knives and other cutting tools. * Restock the meal distribution area. * Load and unload non-perishable food items and restaurant supplies. * Prevent contamination or spoilage of foodstuffs under one's custody. * Operate food preparation and handling equipment, heating or refrigeration appliances, under the guidance of the chef or nutritionist. * Prepare simple culinary dishes. * Ensure individual and collective safety by using appropriate personal protective equipment while performing tasks. * Carry out duties applying biosafety norms and procedures. * Safeguard, preserve, maintain, and clean equipment, instruments, materials used, as well as the workplace. * Dispose of waste materials generated at the workplace. * Perform other related tasks as required or at the discretion of one's supervisor. Minimum Education: High School Diploma (Secondary Education)